From sour gaeng som with fish to Northern Thai pork curry with ginger, these Thai recipes showcase a range of flavors and cooking techniques. Choose quick stir-fried noodles, a clear soup with lemongrass and galangal, or a dish that can simmer gently. With rice, fresh herbs and seasonings such as fish sauce, lime and tamarind, you can build a balance of flavors that’s unique to each dish.
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Side dishThese Thai fish cakes are fragrant and springy, with thin strips of makrut lime leaf adding a fresh citrus aroma. Cucumber relish with vinegar, chili and peanuts provides a crunchy, sweet-and-sour contrast.
Main courseWide rice noodles stir-fried over high heat with chicken, egg and Chinese broccoli: the sauce is savory and slightly sweet, with dark, caramelized edges on some of the noodles. Serve chili vinegar on the side for anyone who wants a little extra heat and acidity.
LunchThis pad Thai brings together tender rice noodles, juicy prawns and crunchy bean sprouts in a sauce that’s sour, salty and sweet all at once. Cook the portions separately in a hot wok so the noodles absorb the sauce without turning mushy.
Side dishSoft, smoky eggplant flesh gets a kick from lime, fish sauce and chili. Shallot and fresh herbs keep this Thai salad bright, while wedges of boiled egg make it a hearty side dish.
Main courseTender chicken and firm Thai eggplants simmer in a fragrant green curry sauce with coconut milk. Thai basil and fish sauce add freshness and depth at the end; jasmine rice soaks up the thin sauce nicely.
Main courseCreamy coconut milk, tender chicken and fragrant Thai aromatics form the base of tom kha gai. Lime juice and fish sauce keep the soup bright and savoury; jasmine rice turns it into a complete meal.
Main courseThis Thai stir-fry turns ground pork, garlic and chili into a spicy, savory meal in just a few minutes. Holy basil brings its signature peppery aroma; jasmine rice and a fried egg complete the plate.
Main courseCreamy coconut broth, tender chicken and egg noodles are the foundation of this Northern Thai soup. Crispy noodles, pickled mustard greens, shallot and lime bring freshness and contrast to every bowl.
DessertSoft sticky rice soaks up warm, lightly salted coconut milk, served with juicy mango and extra sauce on the side. Let the rice rest briefly after steaming: this makes it creamy without turning mushy.
Main courseTender pumpkin soaks up the spicy, creamy sauce, while lime and Thai basil bring freshness. Served with jasmine rice, this is a colorful main course with a lovely balance of mild sweetness, savoriness, and acidity.